Pistachio Shortbread Cookies | Saveur
An adaptation of Basque Christmas cookies, these crumbly harinados are made with ground up pistachios and a blend of gluten-free flours.
Ingredients
- 1 cup superfine brown rice flour
- <sup>1</sup>⁄<sub>2</sub> cup plus 2 tbsp. gluten-free oat flour
- <sup>1</sup>⁄<sub>2</sub> cup potato starch
- <sup>1</sup>⁄<sub>4</sub> cup tapioca starch
- 1 tsp. kosher salt
- 16 tbsp. unsalted butter, softened
- <sup>3</sup>⁄<sub>4</sub> cup confectioners' sugar, sifted
- 1 vanilla bean, seeds scraped and reserved
- <sup>1</sup>⁄<sub>2</sub> cup unsalted pistachios, finely ground
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